Long coriander. Stinkweed. A herb widely used in seasoning and marinating in the Caribbean. It is also used extensively in Thailand, India, Vietnam, and other parts of Asia as a culinary herb. This variety of coriander dries well, retaining good color and flavor, making it valuable in the dried herb industry. It is sometimes used as a substitute for cilantro, but it has a much stronger taste. This name sometimes leads to confusion with coriander.
Mud fish or snakehead fish, native to India, South East Asia, China and Africa. It is believed to be able to "walk on land". In fact, it has a rudimentary lung which enables it to live out of water, but it is unable to go wandering around the neighbourhood. This helps it through the sometimes long dry seasons of India and South East Asia. It can survive in the mud when other fish have perished. They are often fished from the mud rather than from the water. They are kept in fresh water for a while to clean them before eating. This fish is reputed to have an excellent flavour and is much used in Laos, Thailand and neighbouring countries. The colour is dark green, almost black and the fish is firm and relatively boneless. The head is often used for soups.
Cassava. Manioc. Yuca. Fleshy, starchy tubers with tough brown skin and crisp white flesh, originally from Brazil but now widely cultivated. There are two types, sweet and bitter. Avoid the bitter one. Throughout the Amazon basin there are 26 varieties, each thriving under different conditions. The process of making it into flour or tapioca removes the toxins.
